Baked Ratatouille

• 4 bacon strips, cut into 2-inch pieces
• 1 cup sliced onion
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup tomato paste
• 1/4 cup olive oil
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 large eggplant (about 1-1/4 pounds), peeled and cubed
• 4 medium zucchini, sliced
• 1 large green pepper, cut into strips
• 8 to 12 ounces sliced Monterey Jack cheese

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
2. Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375u0b0 for 50-55 minutes or until hot and bubbly.

bacon strips, onion, tomatoes, tomato paste, olive oil, garlic, salt, italian seasoning, eggplant, zucchini, green pepper, cheese

Taken from www.tasteofhome.com/recipes/baked-ratatouille/ (may not work)